Blueberry Whole Grain Waffles and Pancakes
Just in time for the weekend – blueberry whole grain waffles and pancakes! Slightly sweet, slightly nutty, totally delicious.
I would like to say that with all the extra fiber and bulk to these that we have leftovers. But we don’t. And I get out eaten every time by the 4 year old pancake monster. Seriously. He can eat almost twice as many of these as I can! But what he doesn’t know, I sneak some chocolate chips into mine!
Use your favorite whole grain cereal blend for this. I typically use Bob’s Red Mill 5-grain or 10-grain hot cereals. I stock up on these when I’m able to find them on sale. Feel free to make your own blend or just use plain rolled oats.
Either fresh or frozen blueberries here. I usually use frozen because it is December and there are no local blueberries available. And, I always have a few bags in the freezer. If using frozen, thaw a little and rinse well if you don’t want to turn your waffles or pancakes purple.
Also, feel free to mix up the spices to make these your own. I love cinnamon and cardamom, both of which I put into many of my baked goods.
Combine 2 cups of a whole grain cereal blend with three cups of buttermilk in a large bowl. Put aside for about 10 minutes so the grains soften a bit.
Next, preheat your waffle iron, pancake griddle, or a griddle or large pan over medium to medium-low heat on the stove. You want to make sure these have plenty of time to reach the correct temperature before pouring batter on them.
Then, whisk together 1 cup of all-purpose flour, 3 tablespoons of sugar, 1 1/2 teaspoons of each baking powder and baking soda, 1 teaspoon of kosher salt, and half a teaspoon of each cinnamon and cardamom. You want to remove all the lumps and evenly incorporate all the ingredients.
When the grains have softened, mix in 2 lightly beaten eggs, 4 tablespoons of melted and cooled butter, and 1 1/2 teaspoons of vanilla. Pour in the dry ingredients into the wet and gently mix in. Lastly, fold in the blueberries. And if you want to add chocolate chips, add them in now for everyone to enjoy them or sprinkle a few over the pancake or waffle after you pour into the griddle or iron if you want to keep them for yourself.
Pour onto the waffle iron, pancake griddle, or stovetop griddle and cook until browned and crispy on the outsides and cooked through on in the middle. My rule of thumb for flipping pancakes is to wait until there are a lot of bubbles on the top and the outside edge to look slightly cooked.
Top with a drizzle of maple syrup, some melted butter, or some fruit compote. Enjoy!
Blueberry Whole Grain Waffles and Pancakes
Ingredients
- 2 cups your favorite whole grain cereal blend (I typically use Bob's Red Mill 5-grain or 10-grain hot cereal. Feel free to sub plain rolled oats or make your own blend.)
- 3 cups buttermilk
- 1 cup all-purpose flour
- 3 tbsp sugar
- 1 ½ tsp baking powder
- 1 ½ tsp baking soda
- 1 tsp kosher salt
- ½ tsp cinnamon
- ½ tsp cardamom
- 2 eggs, lightly beaten
- 4 tbsp butter, melted and cooled slightly
- 1 ½ tsp vanilla
- 8 oz blueberries (I usually use frozen because I always have some on hand. Thaw and rinse them so they don't turn the batter purple. Although, purple pancakes are pretty!)
Instructions
- Preheat your waffle iron, pancake griddle, or a pan over medium-low heat.
- Combine the whole grain cereal blend and buttermilk in a large mixing bowl and set aside for 10 minutes to allow the grains to soften.
- In a separate bowl, whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon, and cardamom.
- When the grains have softened, mix in the lightly beaten eggs, melted butter, and vanilla. Gently mix the dry ingredients into the wet. Fold in the blueberries.
- Cook according to your waffle iron or pancake griddle instructions or keep a careful watch on your pancakes if cooking on the stovetop.
- Drizzle with maple syrup, top with a little extra butter, some fruit compote, or just shove straight into your mouth as the local pancake monster does. Enjoy!